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dc.contributor.author
Windhab, Erich J.
dc.date.accessioned
2017-06-09T11:46:10Z
dc.date.available
2017-06-09T11:46:10Z
dc.date.issued
2006-06
dc.identifier.issn
0031-9228
dc.identifier.issn
1945-0699
dc.identifier.other
10.1063/1.2218569
dc.identifier.uri
http://hdl.handle.net/20.500.11850/36889
dc.language.iso
en
dc.publisher
American Institute of Physics
dc.title
What makes for smooth, creamy chocolate ?
dc.type
Journal Article
ethz.journal.title
Physics Today
ethz.journal.volume
59
ethz.journal.issue
6
ethz.journal.abbreviated
Phys. today
ethz.pages.start
82
ethz.pages.end
83
ethz.identifier.wos
ethz.identifier.nebis
000052386
ethz.publication.place
New York
ethz.publication.status
published
ethz.date.deposited
2017-06-09T11:46:24Z
ethz.source
ECIT
ethz.identifier.importid
imp59364e2f03db632663
ethz.ecitpid
pub:58894
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-25T18:46:47Z
ethz.rosetta.lastUpdated
2022-03-28T09:52:50Z
ethz.rosetta.versionExported
true
ethz.COinS
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